The communal spirit of Thanksgiving lives strong at Sangsgiving. "The gathering part is fun," Yoon says. "If I can't get a minimum of eight people, there's no point in doing it—you can't do Sangsgiving with just three dudes sitting around." In that sense, Sangsgiving is less a rejection of Thanksgiving than a true celebration.
These lettuce cups are filled with surprising and boldly flavored ingredients—crisped balls of sushi rice wrapped in paper-thin sheets of lardo (pork fat) and topped with fresh uni (sea urchin).
Sang Yoon brushes lamb racks with soy sauce, rubs them with a Sichuan peppercorn, cumin and star anise mix, then roasts them until perfectly medium-rare.
Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with dried shallots and garlic.
This spicy cabbage dish features stir-fried cabbage with plenty of Sichuan peppercorns and hot chiles.
